Make the ultimate gravy for your Thanksgiving turkey in a few easy steps


Your Thanksgiving meal isn’t complete without a lip-smackingly homemade turkey gravy to pour over your turkey, mashed potatoes, and more. Our make-ahead turkey gravy is super simple to make, using all fresh ingredients (no powdered mix from the supermarket!), and can be made up to two days in advance for easy serving on the big day.

First, you’ll make a broth from the turkey neck and backbone and a basic mirepoix of two large chopped carrots, one large chopped onion, three large chopped-up stalks of celery, a handful of fresh thyme sprigs, and a teaspoon each of salt and black pepper. Add two-and-a-half cups of chicken stock and a cup and a quarter of white wine to those ingredients in a pot, cover it, and bring the broth to a boil, at which time you’ll lower the heat and simmer the broth for one-and-a-half hours. Once the broth has cooked, you’ll strain it, separating the liquid from the solids (you can discard the solids in the compost). You should have a liquid yield of two quarts of broth.

Next, you’ll make a roux in a separate, large saucepan over medium heat. Once the pot is hot, toast one and a quarter cups of white flour for 10 to 15 minutes, stirring frequently, until the flour is smoking and has achieved a golden brown color. Remove the saucepan from the heat. Whisk in two cups of the reserved broth. Once well mixed, add in the remaining one-and-a-half quarts of broth, a quarter cup of white wine, two teaspoons of fresh thyme leaves, and stir well. Return the saucepan to the stove, bring the mixture to a boil, and then simmer for five to ten minutes.

Voila, your flavorful gravy is done! You can serve it fresh at your Thanksgiving feast in a stylish gravy boat, or make it up to two days ahead and chill it, reheating once it’s time to be served. Your holiday guests won’t believe how amazingly delicious it tastes—and it’ll be your secret as to how easy it was to make.

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